Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, spicy collard kimchi/lacto-fermentation. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Kimchi is a delicious fermented food. Full of great probiotics, it helps with digestion and overall health. It has a great bite, and depending on how hot the chili peppers are, it can be pretty spicy. Simply put, lacto-fermentation is a microbial process using beneficial bacteria including Plus, as many of you know, I'm a greens-a-holic, devouring kale, chard, collard etc. in many forms, as often He suggested I research making Kimchi, a spicy Korean pickle, traditionally made with Napa cabbage.
Spicy Collard Kimchi/lacto-fermentation is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Spicy Collard Kimchi/lacto-fermentation is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have spicy collard kimchi/lacto-fermentation using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Spicy Collard Kimchi/lacto-fermentation:
- Get For salt brining
- Get 2 lbs Organic Collard green
- Get 1 Cup filtered water
- Prepare 1/4 cup Fine Sea salt
- Prepare For paste making
- Prepare 1/2 cup Julianned carrots
- Get 1/2 head garlic, minced
- Take 1 green onion, optional
- Prepare 1/4 cup Korean hot pepper flakes
- Make ready 1/4 cup fish sauce
- Make ready 1 Tsp non-refined sugar or honey
Lacto-fermentation wipes out the bad guys in its first stage, then lets the good guys get to work during stage two. The good guys on the salt-tolerant team are called Lactobacillus. Several different species within this genus are used to produce fermented foods. Lacto-Fermentation of Kimchi - Free download as Word Doc (.doc /.docx), PDF File (.pdf), Text File (.txt) or read online for free.
Instructions to make Spicy Collard Kimchi/lacto-fermentation:
- Rinse collard green under cold running tap water to remove soil. Cut collard in to 1/2 inch lengthwise and set aside in a big bowl.
- Dissolve 1/4cup of salt in 1 cup of filtered water. Pour it onto the collard green. Mix it by hands and allow it to sit for 40 to 2 hours depends on the texture of the leaves. Salt brining is very important. Turn the vegetables every 10 or 30 minutes. In the end, the leaves should be withered and reduce in volume by 40%.
- In a separate basin that has been filled with water, dump all salted collard in and wash the vegetable vigorously for 30 seconds. Transfer all vegetable into a colander. Repeat washing 2 times (total 3 times). This step removes excessive salt and dirt that hidden between leaves. After the last wash, dry the vegetable in the colander or by squeezing out excessive water with hands.
- Make the paste in a mixing bowl by adding minced garlic, Julianned carrots, hot pepper flakes into 1/4 cup of fish sauce. Mix the paste well and add it all to the vegetable. Mix well by hands and place the vegetable in glass jar or earthware. Firmly press down the vegetables to avoid air gaps in between layers. Allow them to sit in room temperature for 24 hours before store them in the fridge. Eat right after they start to turn sour.
Several different species within this genus are used to produce fermented foods. Lacto-Fermentation of Kimchi - Free download as Word Doc (.doc /.docx), PDF File (.pdf), Text File (.txt) or read online for free. Lacto-fermented Berries Recipe - Oh Lardy. Learn how to easily make fermented berries at home! Delicious on their own, over yogurt and in smoothies!
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